ISSN 1656 – 6831

Livelihood Technology Series 65

For more information, write or call:

TECHNOLOGICAL SERVICES DIVISION

Industrial Technology Development Institute (ITDI-DOST)
Telefax: 837-2071 loc. 2265 / 837-6156

Mango Leather
e-mail: tsd@itdi.dost.gov.ph

Production

Department of Science and Technology

INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE
DOST Compound, General Santos Avenue
Bicutan, TaguigCity, Metro Manila, PHILIPPINES
http://www.itdi.dost.gov.ph

‘Our Business is Industry…”

1st edition 2016 Livelihood Technology Series 65
Mango Leather Production

ACKNOWLEDGEMENT

This brochure was made possible through

the research efforts of the Food Processing Division
(FPD), ITDI-DOST.

Prepared by: ELNILA C. ZALAMEDA

TSD-ITDI

Ma. ELSA M. FALCO

FPD-ITDI

Edited by: VIOLETA A. CONOZA

TSD-ITDI

Cover layout by: LUZMIN R. ESTEBAN

TSD-ITDI

Adviser: NELIA ELISA C. FLORENDO

TSD-ITDI
 CHEMICAL COMPOSITION OF MANGO LEATHER
MANGO LEATHER PRODUCTION Moisture Content 15 – 17%
Titrable acidity (TA) 1.37 – 3.0%
Total Soluble Solids (TSS) 80 – 82%
Ascorbic acid (Vitamin C) 16.5 mg %
Mango leathers, more commonly known as mango rolls Water activity (aw) 0.56 – 0.64
are considered high-value products, that are within reach of
the A, B and C markets. The processing may be simple, but
the yield may not be ideal for a backyard operation. Five kilos
of mangoes usually produce less than a kilo of mango leather. RAW MATERIAL DESCRIPTION/SPECIFICATION

Table ripe mature mangoes with about 17-19% soluble

Product Description
Mango leather, sometimes called mango roll or mango
toffee, is prepared from the puree of table-ripe mangoes, dried
to form glossy sheets and cut into desired sizes. The product
is about 1 mm thick, deep orange in color with the
characteristic mango flavor. The product is leathery but
chewable. Its texture can be described as somewhat pliable
but can still be torn into pieces.
solids are used in the processing of mango leather. Carabao
variety is particularly preferred because of its high mango
flavor retained in the final product if said variety is used. The
fruit can be ripened if purchased unripe (following the
procedure developed by the Food Development Center, NFA),
or can be procured table-ripe from nearby markets. Prior to
processing, the fruits are sorted and graded according to
quality and ripeness.

Mango leather can be eaten as is, as a snack or

dessert, or used as pie fillings and toppings for cakes. The
product remains of good eating quality for years when stored
in the freezer, for months under refrigeration, and for about 7
months at ambient conditions.

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PROCESSING PROCEDURE 8. Check TSS. Adjust the soluble solids content of the
puree to 20°Brix* using pure refined white sugar.
Ingredients (Optional)
ripe mangoes (carabao variety)
pure refined white sugar (optional) 9. Pasteurize the mango puree (80° to 82°C for 15
minutes) using double boiler.
Utensils 10. Spread puree evenly on stainless steel trays.
stainless steel knife 12. Dry in a cabinet dryer at 60  5°C for 10-14 hours.
stainless steel/plastic mixing bowls Drying may be done in a solar dryer as long as drying
stainless steel basting spoon area is clean and free from dust and flies, rodents and
blender other insects.
double boiler
casserole *please see Annex A
stove
thermometer

Packaging Material
OPP/Met foil/PE plastic bags (laminates)
PE bags (0.003mm thickness)

Procedure
1. Select mature table ripe mangoes, preferably the
carabao variety.
2. Sort and grade to ensure uniformity of size.
3. Weigh.
4. Wash in clean tap water to remove surface dirt.
5. Soak in 150 to 200 ppm chlorinated water for 10 minutes
to reduce microbial load.
6. Drain. Slice mango along its lateral axis from both sides
of the middle seed section. Scoop out mango flesh. Peel
seeds. Scrape the edible pulp avoiding the fibrous
portion.
7. Blend thoroughly to obtain a homogenous mixture.

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 ANNEX A Problem:
Prepare one gallon stock solution with 10,000 ppm
concentration using calcium hypochlorite (CaOCl)
HOW TO PREPARE granules with 70% available chlorine.

Required:
I. Calcium Hypochlorite Stock Solution (CHLORINATED Amount of calcium hypochlorite granules needed to
WATER) prepare 10,000 ppm concentration of stock solution.
A. C1 = Percentage available chlorine in hypochlorite
granules: 70% Solution:
C2 = Concentration of desired solution: 10,000 ppm Volume of stock solution = 1 gal (3.78L; densitywater = 1
stock solution kg/L; therefore 3.78 kg)
V2 = Volume of desired solution: 1 gallon (3.78 liters)
Weight of stock solution = 3.78 kg
Calculation:
C1 V1 = C2V2 C2 V2
C1 = V1
where: (3.78 kg) (1%)
V1 = volume of desired concentration C1 = = 0.054 kg or 54 g
70%
V2 = required amount needed for final concentration
C1 = percentage available in solution/granules
C2 = concentration of desired solution Preparation:
Dissolve 54 g calcium hypochlorite granules in 1 gallon
C2 V2 water. Mix.
C1 = V1
B. Prepare a gallon chlorinated water with concentration
C2 V2 of 30 ppm needed to sanitize food handlers hand.
V1 = C1 How much stock solution with concentration of 10,000
C1V1 ppm is required to make the desired chlorinated water
C2 = V2 for sanitizing food handler’s hand?

C1 V1 Given:
V2 = C2 Let V2 = Volume of desired chlorinated water = 3.78 L
C2 = Concentration of desired chlorinated water =
30 ppm
C1 = Concentration of stock solution = 10,000 ppm

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 Required: To compute:
V1 = Volume of stock solution needed to prepare
a gallon of chlorinated water with e 20
f = = = 0.364
concentration of 30 ppm d 55

Solution: Requirement: Amount of sugar needed to adjust 3 kg

V1 C1 = V2 C2 mango puree to 45oBx.
0.364 x 3 kilos = 10.91 grams or 1.091 kg
Preparation: sugar
Add 11.34 mL of stock solution from A to 1 gallon water.
Mix. You will need to add 1.091 kg or 10.90.91 grams sugar to 3 kg
of mango puree to have a final concentration of 45°Bx.
To 11.34 mL of stock solution from A, add enough water
to make 1 gallon. Mix thoroughly.

C. Prepare a gallon of chlorinated water with

concentration of 200 ppm.

COMPUTATION - SAME AS B.

Amount of sugar using the Pearson’s Square Method

II.

a b where: a : initial soluble solid reading

b : purity of sugar
c
c : desired soluble solid concentration
d e d : difference between purity and desired
e : difference between desired and initial
f : quotient between e and d

Calculate the amount of sugar required to adjust the 3 kg

of mango puree with an initial concentration of 25°Bx to a
final concentration of 45°Bx.
a=25 b=100 a : initial = 25obx
b : purity of sugar = 100%
c=45 c : desired = 45obx
d : difference between b & c = 100 – 45 = 55
d=55 e=20 e : difference between c & a = 45 – 25 = 20

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